Fettuccini Alfredo

This dish is
so simple anyone can do it, including your kids. There is a trick, however. You need to serve this dish and eat it
IMMEDIATELY! The recipe calls for a lot
of butter, and if it cools off too much it will solidify. The starch in the pasta water will serve to
thicken it, too. Other than that, it is
wonderfully creamy and tasty.

You will
need:

1 pound of
fresh fettuccini, preferably homemade

2 sticks of
excellent quality unsalted butter

A whole
bunch of freshly grated Parmiggiano Reggiano, finely grated

That’s
it! No cream, no garlic, no pepper, no
salt! Here’s what you do:

Boil a large
pot of water for the pasta and salt the boiling water. In a large pan, place the butter and let it
soften until almost melted. Heat the pan
as the pasta approaches a nice al dente, but only enough to keep the pan warm
as you toss the pasta. Strain the
fettuccini and put in the pan with the butter.
Add a little of the water that the pasta cooked in, and toss the pasta
with the butter and add the parmiggiano, mixing it well until a smooth, creamy
consistency emerges. Serve immediately
and sprinkle with a little more cheese if you wish. This is the original, unadulterated recipe
for fettuccini alfredo. If you wish to
modify it, the possibilities are endless – add whichever protein, vegetable or
fresh herb you prefer. Enjoy it with a
nice, crisp salad.